Another Wild Bunch of Days!


Here’s what I was doing over the week-end, lots & lots of knitting on the bridal shawl. I’m a LOT closer to getting done; maybe the rest of this skein and perhaps half of the next one-but it’s going fast! (That’s good – ’cause I have less than 2 weeks to finish!). Was very happy that each day, seven of my ladies showed up to demonstrate knitting & crochet! The weather held off from rain (got a bit gloomy Saturday but then cleared), so we were happy. Met lots of very nice people, gave out lots of our business cards so, hopefully, some will come join us at Panera! I mentioned to my husband that I don’t understand how sitting almost nonstop from 10 a.m. – 5 p.m. knitting/chatting/eating would make me so very tired afterwards! Must be the fresh air, right? There was a good turnout of people visiting Log Cabin Days, many who said they’d never been before and were very pleasantly surprised at all it has to offer all ages.

I ended up taking yesterday off of plans to get some errands done, so did those first thing this morning BECAUSE middle son moved out today! We were ‘hoping/planning’ that it would all happen in the early day (11/12) but due to some unforeseen circumstances with some paperwork he needed to complete for his work, we actually didn’t pull out of the driveway until almost 3:30 p.m. We were a 3-car/van/Jeep caravan – I was following son (who was the only one who knew where to go) – after some turns I lost husband (with grandson in car). . . he doesn’t have a cell phone, so that made for some hairy moments. I signaled to son to stop, then I went to where I ‘thought’ husband might ‘think’ son was going – after a few hairy moments, he came driving down the road and saw me – YAY! We all made it to the ‘new place’ – it’s a townhouse and will be sharing it with his work friend and 2 other people, so the rent will be manageable. I had gone shopping for some staples for his pantry/fridge/freezer, so that’s what I decided to be in charge of. Man – their fridge/freezer was a MESS! I guess when you have 3 guys and one girl, it can get that way. My son said: “Well, YOU could clean it if you want!” Heck NO – I didn’t make that mess and I’m not going to be responsible for cleaning up moldy carrots in the veggie bin! YUCK! The friend who made him the offer to move in has been there for a year, so I guess it’s partly his mess – good luck! Husband helped disassemble & reassemble the bed and we all carried in boxes, so hopefully he’s pretty well moved in by now – we’ll see. I walked into his room only to find his big comforter draped over my computer chair – it got left behind. I called & told him that’s OK – I had put his extra comforter in the big black garbage bag labeled: “Sheets/blanket/towels” (See?? Guess I’m a bit over-compensating . . .oh well…), so hopefully he’ll find it. Ah, the trials of youth!

Tomorrow husband goes in for a 2+ hour mouth surgery to either put in or prepare for several implants. Gonna take my knitting – will get more done on the shawl.  This week, due to the holiday, I don’t have Knit Night tonight OR my special needs group tomorrow so I’ve got some FREE TIME! That should give me some time to do some catch-up like laundry/dishwasher, etc.


Chocolate Pecan Pie Bars

1 C. butter or margarine, softened
2 C. flour
2 C. sugar, divided
1/4 tsp. salt
1 1/2 C. light corn syrup
8 oz. Baker’s semi-sweet chocolate, divided
4 eggs, beaten
1 1/2 tsp. vanilla
2 1/2 C. chopped pecans

Preheat oven 350 degrees F.
Beat butter, flour, 1/2 C. sugar & salt with
mixer until mixture resembles coarse crumbs.
Press onto bottom of 15 X 10 X 1 inch pan
sprayed with nonstick spray. Bake 20 minutes
or until lightly browned. Microwave corn syrup
& 6 oz. chocolate in large microwaveable bowl
on High 2 1/2 minutes or until chocolate is
almost melted, stirring after 1 1/2 minutes. Stir
until completely melted. Add remaining sugar,
eggs & vanilla, mix well; stir in nuts.
Pour chocolate mixture over warm crust; spread
to evenly cover crust. Bake 35 minutes or until
filling is firm around edges but still slightly soft
in center. Cool completely. Melt remaining chocolate
as directed on pkg; drizzle over dessert. Let stand
until chocolate is firm, cut into 48 bars.

TIP: Line pan with foil with ends extending over
sides; spray with cooking spray, then use as
directed. Lift cooled dessert from pan with foil
‘handles’ before cutting into bars.

Use stove instead of microwave oven:
Prepare & bake crust as directed. Cook
corn syrup & chocolate in large saucepan
on very low heat just until chocolate is
melted, stirring constantly. Remove from
heat & continue with recipe as directed.

(recipe: Kraft foods)

Sweet & Sassy Chicken

4 whole chicken breasts, boned &
1 pkg. onion soup mix
1/2 C. chicken broth
1 C. Catalina salad dressing

Place all ingredients in crockpot, cook
on Low 8 hours. Shred chicken & pour
chicken with sauce over rice or use to make
chicken salad.

NOTE: If using for chicken salad, let ingredients
cool before using. Top salad with crunchy
Chinese noodles.


Gina’s Orzo Salad

1 lb. orzo
1 tsp. Dijon mustard
1/2 C. olive oil
2 lemons, juiced
kosher salt & freshly ground black pepper
2 C. halved red & yellow cherry tomatoes
1 C. slivered almonds, toasted
1 small red onion, finely chopped
2 green onions, thinly sliced (white & green parts)
2 T. fresh basil leaves, thinly sliced
2 T. fresh mint leaves, thinly sliced
5 oz. crumbled feta cheese

Bring large pot of salted water to boil over medium
heat. Add orzo, cook until tender yet still firm, about
8-10 minutes. Drain in to colander & let cool. Whisk
together mustard, oil & lemon juice in large serving
bowl. Season with salt & pepper to taste. Add cooled
orzo, tomatoes, almonds, onions (both), basil, mint &
feta cheese. Toss together & taste for seasoning.
Add salt & pepper, if needed. Serves 6-8

(recipe: Gina Neely-Food Network)

Fresh Corn Salsa

4 tomatoes, (1 1/2 lb), chopped
1 C. cooked fresh corn kernels (2 ears corn)
1/4 C. finely chopped red onions
1/4 C. chopped fresh cilantro
1 jalapeno pepper, finely chopped
1/4 C. zesty Italian salad dressing

Combine all ingredients except
dressing, in large bowl. Add dressing;
mix lightly. Makes 3 C. or 24 (2 T.)

(recipe: Kraft foods)

Apple Coleslaw

2 C. shredded red cabbage
2 C. bagged coleslaw mix
1 small apple, cored & diced
1/2 C. mayonnaise
1/4 C. raisins
1/4 C. apple juice
2 T. apple cider vinegar
1/4 tsp. salt (optional)

Combine all ingredients well; cover &
refrigerate 30 minutes before serving.
Serves 4

Bacon-Horseradish Chip Dip

16 oz. cream cheese, softened
3 (16 oz, ea) sour cream
2 (3 oz, ea) jars real bacon bits
5 T. Worcestershire sauce
1/2 of a 8 oz. jar prepared horseradish
1-2 pinches salt

Combine all ingredients. Serves 25

NOTE: you can add more or less horseradish
and/or Worcestershire sauce. If you feel the dip
is too thick, you can add a little milk.


Whole Barbecued Chicken
(grill – or charcoal grill)

2 whole chickens (3 lb. ea)
2 small lemons, cut in half
1 C. barbecue sauce
1 tspl Italian seasonings
4 cloves garlic, peeled

Heat grill for indirect grilling; light one side
of grill, leaving other side unlit. Close lid;
heat grill to 350 degrees F.
Trim & discard excess fat & skin from chickens.
Squeeze lemon juice into a small bowl; reserve
lemon halves. Add bbq sauce & seasonings to
juice; mix well. Place 2 each lemon halves & garlic
cloves inside each chicken cavity. Place chickens,
breast-sides up, on grate over unlit area; cover. Grill
1 1/2 – 2 hours or until chicken is done (165 degrees F)
turning & brushing occasionally with sauce for last
20 minutes. Remove & discard lemon halves & garlic
from chickens before serving.

Substitute 1 large chicken (4-5 lb) for 2 smaller chickens.
Grill 1 hr. 45 min. to 2 hours or until chicken is done (165
degrees F.) Makes 10 servings.
Charcoal Grill:

Carfully arrange hot coals evenly around side of charcoal
grate. Place drip pan in center of grate; fill with 1 C. water.
Place cooking grate over coals. Place chicken on grate
centered over drip pan. Cover grill with lid; grill as directed

(recipe: Kraft foods)

Sun-Drenched Italian Pasta Salad

8 oz. bow tie pasta
1 medium red/yellow or orange bell
pepper, thinly sliced
1/4 C. thinly sliced sun-dried tomatoes
packed in oil
2 T. chopped fresh basil (or parsley)
1/3 C. Italian salad dressing
(grated Parmesan cheese)

Cook bow ties accordg to pkg directions;
drain & rinse with cold water until completely
cool. Combine bow ties, pepper, tomatoes &
basil in large bowl. Add dressing; toss well.
Sprinkle with grated Parmesan cheese, if
desired. Serve chilled or at room temperature.
Serves 4

(recipe: wish bone)

Bacon Cheese Potatoes


1 lb. bacon, diced & cooked
2 medium onions, thinly sliced
4 medium potatoes thinly sliced
1/2 lb. cheddar cheese, thinly sliced
or shredded
salt and pepper
green onions (optional)
Line crockpot with foil, leaving enough to cover
potatoes when finished, this will help it, not to
stick and to steam the potatoes, also to keep
them from getting mushy. Layer half each of
the bacon,onions and potatoes in the crockpot.
Season to taste with salt and pepper, dot with
butter.Repeat layers of bacon, onions, potatoes
and cheese. Dot with butter. Cover with remaining
foil. Cover & cook on low for up to 6 hours
(check it in about 4 hours, depending on your crock pot).
Add cheese for the last 20 – 30 minutes.

(recipe: Facebook)

Crockpot Peach Cobbler


4 C. fresh or frozen sliced, peeled peaches

1/4 C. sugar

1 C. Bisquick mix

1/2 C. sugar

1 C. milk

Ice cream or whipped cream


Spray insides of crockpot with nonstick

spray. In large bowl, gently toss peaches &

1/4 C. sugar; pour into crockpot. In medium

bowl gently beat Bisquick, sugar & milk with

whisk until blended; pour over peaches in

crockpot. Cover & cook on Low 3 hours or until

cobbler is set in center. Serve with ice cream

or whipped cream. Serves 8


(recipe: Facebook)


I think that’s about ‘all’ for now – hope you have great plans for the 4th of July holiday; ENJOY yourself!




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